Data/hora: 05/06/2024 09:13:45

Biblioteca(s): | Embrapa Amazônia Oriental.
Data corrente: | 30/08/2016
Data da última atualização: | 19/05/2022
Autoria: | LOURENÇO, L. F. H.; TAVARES, T. S.; ARAUJO, E. A. F.; PENA, R. S.; JOELE, M. R. S. P.; CARVALHO, A. V.
Afiliação: | Lúcia F. H. Lourenço, UFPA; Tiago S. Tavares, UFPA; Eder A. F. Araujo, UFPA; Rosinelson S. Pena, UFPA; Maria Regina S. Peixoto Joele, IFPA-CAMPUS CASTANHAL; ANA VANIA CARVALHO, CPATU.
Título: | Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains.
Ano de publicação: | 2016
Fonte/Imprenta: | CyTA: Journal of Food, v. 14, n. 2, p. 340-348, 2016.
DOI: | http://dx.doi.org/10.1080/19476337.2015.1114025
Idioma: | Inglês
Conteúdo: | This research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice grits, polished rice grains, and shrimp. A 23 factorial design was used with independent variables, temperature in the third extruder zone (63.2?96.8°C), initial moisture (106.4?173.6 g/kg), and shrimp content (16?184 g/kg), whereas EI, WAI, WSI, and SA were the responses. Through the surface-response methodology, the formulation with 80 g/kg shrimp and 130 g/kg initial moisture processed at 85°C in the third extruder zone was considered optimal. The product had good EI, WAI, and SA, 65.6 g/kg moisture, 24.0 g/kg lipids, 89.5 g/kg proteins, 34.2 kg/kg ashes, 72.4 g/kg fibers, and 714.3 g/kg carbohydrates. The product is an alternative for using rice grit, which has low commercial value, while also fully using the regional shrimp.
Palavras-Chave: | Polished rice grains; Rice grit; Shrimp snack; Thermoplastic extrusion.
Thesagro: | Arroz; Camarão; Extrusão.
Categoria do assunto: | Q Alimentos e Nutrição Humana
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/146887/1/Optimization.pdf
Registro original: | Embrapa Amazônia Oriental (CPATU)
Exemplares: | CPATU - (52494-1) - UPC - AP - DD -  -  -  - DIS